Classes & Ebooks

The Ebooks are currently being revamped. Out with the old, in with the new! Watch for upcoming Ebooks starting March 1, 2011.

Upcoming Gluten and Dairy Free Cooking Classes:

Classes held for Eastside Food Co-op through Columbia Heights Community Education are below. Register for class here (click on “Adult Enrichment”).

Gluten-Free/Dairy-Free Holiday Cookies

The holidays are a time of celebration, often with a cookie in hand. This class will focus on helping you create a variety of holiday goodies that are all gluten and dairy free. Several techniques will be demonstrated to help save you time in the kitchen, helping you fill up your cookie jar in no time. Class will be demonstration style. Recipes and samples will be provided.

The holidays are a time of celebration, often with a cookie in hand. This class will focus on helping you create a variety of holiday goodies that are all gluten and dairy free. Several techniques will be demonstrated to help save you time in the kitchen. Class will be demonstration style. Recipes and samples will be provided.

Gluten & Dairy Free Muffins and Quick Breads

Monday, January 17, 2011, 6:30 p.m. – 8:30 p.m.

Learning to bake gluten and dairy free? This is a great place to start! Muffins and quick breads are easy to make and bake up quickly. These simple recipes are delicious for breakfast, brunch, snacks or anytime. Learn a variety of different gluten and dairy free muffins and quick breads with many flavor variations and finishes so you can make your own combinations at home. Class will be demonstration style with samples. Recipes and samples provided.

I have thoroughly enjoyed your classes thus far! I look forward to another one in January.

I have a question that I hope you can answer. For Thanksgiving and Christmas I made the Gluten Free Clover Leaf Dinner Rolls. They looked beautiful as they were baking in the oven, but when I took them out they deflated and were not completely cooked on the inside. During your class they looked and tasted great! What might I be doing wrong? Any suggestions would be appreciated.

I am so sorry they did not work out for you! I am thinking that the rolls (remember though that they do deflate a bit naturally as they are so rich…) may have been over-proofed (risen too much for too long) and/or the dough may have been too wet… Sometimes the gluten free doughs need a bit less liquid than what recipes call for as they can absorb so much liquid naturally from the air. I try usually to add part of the liquids a bit at a time so that I can tell if the dough is at the right texture before adding more. That is my best guess. I think I may need to tweek that one a bit to make it more foolproof as someone else had the same flat rolls… I didn’t want to add too many other “reinforcing-type” ingredients as that seems to make recipes not usable for so many others with multiple allergies, but it sounds like that recipe could use some work. I will see what I can do with it over the next couple of weeks and send you an update.

do you have more of your e-books you could post? like the everyday dinner solutions with powerfoods, last fall’s dinner solutions, the recent celebrations class, etc? I wasn’t able to make those classes but am hoping to get them via e-book still!